I never could resist a gingersnap cookie.



2 c + 2 T  flour
1/2 tsp salt
2 tsp baking soda
1 tsp ginger
1/2 tsp cloves
1/4 tsp allspice
3/4 c butter
1 c light brown sugar
1 egg
1/4 c molasses

Mix first 7 ingredients together. In a large bowl, cream butter; add brown sugar and beat well. Add egg and molasses and beat again. Gradually add dry ingredients. Refrigerate 30 minutes as this dough is sticky otherwise. Take out and work with 1/4 of the dough at a time sharping balls the size of one rounded teaspoon. Roll in granulated sugar. Place 1-1/2 inches apart on foil lined cookie sheets. Bake at 350 for 10-12 minutes. Makes 6 dozen. They freeze well.

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